Gingered Cucumber Salad With Scallops

Ingredients

• 1 1/4-1 1/2 lbs cucumbers (preferably english or hothouse)
• 1/2 cup rice vinegar or white vinegar, diluted with
• 1/4 cup water
• 2 inches fresh ginger, peeled and grated
• 2 tablespoons sugar
• 1 teaspoon salt
• 3 tablespoons grapeseed oil or other neutral oil
• 1 lb sea scallops, cut in half (or shrimp, peeled)
• 1 large onion, sliced
• 1/2 teaspoon ground turmeric (optional)
• 2 tablespoons sesame seeds

Directions

1. 1

   With English cucumbers slice thinly, preferably with a mandoline.

2. 2

   With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.

3. 3

   Mix vinegar, ginger, sugar and salt, and toss with cucumbers.

4. 4

   Let stand for 30 to 60 minutes.

5. 5

   (Refrigerate if marinating for more than an hour in warm weather.).

6. 6

   Just before serving, drain excess liquid.

7. 7

   Put 2 tablespoons oil in a skillet, preferably nonstick, over medium-high heat.

8. 8

   Wait a minute, then add scallops or shrimp.

9. 9

   Sear for about 2 minutes to a side, then remove to a plate.

10. 10

    Turn heat to medium, add remaining oil, onions and turmeric, if you are using it.

11. 11

    Cook until onion softens, about 5 minutes.

12. 12

    Meanwhile, toast sesame seeds in a dry skillet over medium heat until browned and fragrant, 3 to 5 minutes.

13. 13

    Stir onions into cucumbers, top with scallops or shrimp, garnish with sesame seeds, and serve.